Composition and taste of tomatoes as affected by increased salinity and different salinity sources

Journal of Horticultural Science and Biotechnology

Volumn 73, Issue 2, 1998, Pages 205-215

  Petersen, Karen K ^a,b   Willumsen, J ^a   Kaack, K ^a  

^a Research Centre Aarslev   (Denmark)

^b Department of Fruit and Vegetables ^*

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; PRODUCTION; SALINITY; SODIUM CHLORIDE; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 0031953069     PISSN: 14620316     EISSN: None     Source Type: Journal    
DOI: 10.1080/14620316.1998.11510966     Document Type: Article

References (21)

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